Rhubarb Tapioca Pudding

I have made stewed rhubarb before but I had never heard of rhubarb tapioca pudding. Of course, I knew I had to try it and so I did! 

After pouring my cooked pudding into a dish, I said to myself, "Oh why did I waste my ($3.00 a pound) rhubarb on this recipe?" It certainly didn't look like a delicious dessert, but after tasting it, while it was still hot, I found that it did have good flavor! I also found that I liked it much better after it chilled over night. 
I decided that it would be delicious served with a simple pound cake and a dollop of whipped cream, but after my 3rd bowl, I now believe it is delicious all on it's own or with a simple splash of cream.
I wish I had another bowl, but sadly, it's gone. I can honestly say I will be looking forward to making it every rhubarb season and if I can get some more this season, I plan to make it one more time this year!

I know there are a lot of photos of this one dish of pudding but I can't help myself. I love photography and I loved the play of early morning light on my pretty green glass dish. My mom gave a set of 4 to me. I have fond childhood memories of chocolate and butterscotch pudding being served in them. I recently asked my mom where she got them and she said they were grandma's so they are not only pretty but even more special to me because both mom and grandma used them!

The original recipe is found in The Boston Cooking-School Cookbook by Fannie Farmer but I found it on The Good Egg Blog found here. I added the vanilla extract to it.

Rhubarb Tapioca Pudding

1/3 cup quick-cooking tapioca

1 1/4 cups boiling water

1/2 teaspoon kosher salt

3 cups fresh rhubarb, cut into 1/2-inch pieces

1 1/3 cups granulated sugar

1 teaspoon vanilla extract

Place the cut rhubarb in a bowl and sprinkle with the sugar.  Set aside. 

In a medium sauce pan, mix the tapioca with the boiling water and salt. Cook over medium heat until the tapioca has absorbed the water. I stirred constantly.

When the tapioca has absorbed all of the water, add the rhubarb to the pan. Cook until the tapioca is transparent and the rhubarb is soft. I didn't time it but I would say it took about 5 minutes and I stirred constantly. Remove from heat and stir in vanilla. May serve alone or with cream.